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Tuesday, May 26, 2009

If you like Lebanese food and spices then this Meat Kibbeh Akras Recipe is definitely for you. Enjoy one of the most famous Lebanese starter dishes.

Ingredients - serves 12

¾ cups burghul or 350 g, fine

500 g lean minced beef

1 small onion or 100 g, chopped

1 tablespoon fresh mint, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

1 teaspoon ground cumin

For the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

½ kg minced lamb

2 cubes MAGGI® Mutton Bouillon , crumbled

½ teaspoon seven spices

3 tablespoons pine seeds, toasted

1 teaspoon dried mint

1 tablespoon pomegranate molasses

2 cups vegetable oil or 440 g, for deep frying

Preparation

Wash burghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.